Brussels Sprouts and Pancetta Soup
Rinse, trim and cut Brussels sprouts into quarters. Peel and finely chop shallot. In a pan, sauté shallot and pancetta in hot oil. Add Brussels sprouts and sauté briefly. Lightly sprinkle with flour and pour in broth. Simmer about 20 minutes over medium heat.
Remove about 4 tablespoons of the Brussels sprouts and pancetta from the soup and set aside. Puree remaining soup with an immersion blender. Stir in cream.
Bring soup to a boil again. Season with salt, pepper and nutmeg and add reserved Brussels sprouts and pancetta. Ladle soup into preheated soup bowls.